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Golden Crispy Fried Cauliflower with Fish Sauce
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This golden crispy fried cauliflower recipe is paired with a bold dipping sauce made from fish sauce, lime juice, and chilies – an irresistible balance of salty, spicy, and tangy flavors. It’s inspired by one of my favorite vegetarian dishes from Cassia, a beloved Vietnamese-French restaurant in Santa Monica, that has since closed and I miss it dearly. Unlike many fried cauliflower recipes that turn soggy before they even reach the table, this version uses a batter of rice flour and cornstarch. I use the same batter with a few minor flavor adjustments for my buffalo fried cauliflower recipe! The result is a perfectly light, golden crunch that stays crisp, plus it’s naturally gluten-free. If you’re in the mood to keep cooking, I recommend pairing the cauliflower with chickpea coconut curry, another favorite inspired by the same restaurant.
Why You’ll Love This Recipe
- Crispy, never soggy. A rice flour and cornstarch batter fries up light and crunchy, so the cauliflower stays crisp long after it leaves the pan.
- Bold dipping sauce. The fish sauce–lime juice combo with chilies creates the perfect balance of salty, tangy, and spicy flavors.
- Naturally gluten-free. The batter is made without wheat flour, making it a great option for gluten-free eaters.
Key Ingredients in This Recipe
- Cauliflower – Cauliflower is one of the most versatile vegetables, and here it transforms into the perfect base for a light, crispy golden batter. Because it holds its shape well when fried, it makes an excellent vegetarian stand-in for chicken bites. For the best flavor and value, buy a whole head and cut it into florets yourself—this not only saves money but also ensures fresher results than pre-cut bags.
- Rice flour – It is essential for creating a light, shatteringly crisp batter. Unlike wheat flour, rice flour doesn’t absorb as much oil, which keeps the coating crunchy instead of greasy.
- Cornstarch – Paired with rice flour, cornstarch adds extra crunch and helps the batter fry up with that irresistible crisp texture (while keeping the cauliflower gluten-free!).
- Turmeric – A bit of turmeric powder adds a golden color to the fried cauliflower.
- Fish sauce – A staple in Southeast Asian cooking, fish sauce brings a punch of umami and salty depth to the dipping sauce, balancing the richness of the fried cauliflower. Because the fish sauce is so salty, I refrain from salting the cauliflower batter.
- Lime juice – Fresh lime juice brightens the flavors, adding a zesty, acidic contrast that cuts through the fried batter and makes the dish pop.
- Birdseye chilies – Birdseye chilies or Thai chilies are small, pointy chili peppers that pack a punch. They add an intense heat with fruity flavor to dishes rating between 50,000 and 100,000 Scoville units. Since they can sometimes be difficult to find, I usually buy a large bag and store them in the freezer in a resealable plastic bag.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Cauliflower – Try broccoli florets for a similar texture, or mushrooms for a heartier bite.
- Fish sauce – For a vegetarian and vegan option, use soy sauce or tamari.
- Birdseye chilies – Swap with serrano or jalapeño for a milder heat, or red pepper flakes for convenience.
- Lime juice – Lemon juice or rice vinegar will still add that needed tang if limes aren’t available.
Tips for the Best Crispy Cauliflower
- Cut Even-Sized Florets: Keep the cauliflower pieces roughly the same size so they cook evenly and crisp at the same pace.
- Use the Right Oil Temperature (350ºF / 180ºC): Too low and the cauliflower gets soggy; too high and the outside browns before the inside cooks. Use a thermometer when possible.
- Don’t Crowd the Pan: Fry in batches so the oil temperature stays stable and the cauliflower crisps instead of steaming.
How to Make Golden Crispy Fried Cauliflower (Step-by-step)
Fill a large pot with enough oil to reach 2″ (5cm) up the side of the pan. Heat oil to 350°F (180ºC). In a large bowl, whisk together the rice flour, cornstarch, garlic powder, onion powder, baking powder and turmeric.
Slowly add 1½ cups (354g) cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water, 1 tablespoon (14g) at a time, until the desired consistency is reached.
Working in batches, dip the cauliflower in the batter, letting the excess batter drip off.
Add the cauliflower to the hot oil and deep-fry until it is golden brown, about 4 minutes. Remove to a wire rack set over a paper towel-lined baking sheet, working until all the cauliflower have been fried.
In a small bowl stir together the lime juice, fish sauce, and diced chilies.
Serve on a platter with the chili fish dipping sauce topped with the herbs. Just before serving squeeze the remaining lime wedges over the top.
How to store and reheat leftovers
Store any leftover fried cauliflower refrigerated in an airtight container. To reheat, I recommend either broiling on a baking sheet until crispy, about 3 minutes on each side, or heating an air fryer to 375ºF (190ºC) and air-frying until crispy again, about 6-8 minutes.
FAQ – Frequently Asked Questions
A neutral, high smoke-point oil like canola, vegetable, or peanut oil works best. They allow the cauliflower to crisp up without overpowering the flavor.
Heat your oil to around 350°F (175°C). If it’s too cool, the cauliflower will absorb oil and turn soggy; too hot, and the batter will brown before the inside cooks.
They’re best served fresh, but you can keep them warm in a 250°F (150ºC) oven for up to 20 minutes before serving. For leftovers, re-crisp in the oven or air fryer – avoid microwaving, which makes them soggy.
Yes! For a vegetarian or vegan version of the dipping sauce, try soy sauce, tamari, or coconut aminos.
You can, but buying a whole head and cutting it yourself is usually fresher, more cost-effective, and results in more evenly sized pieces for frying.
Other Recipes to Try
If you enjoyed this golden crispy fried cauliflower with fish sauce recipe, give these a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Golden Crispy Fried Cauliflower with Fish Sauce
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Ingredients:
For the cauliflower:
- 1 large head cauliflower, cut into florets
- Vegetable oil, as needed, for frying
- 1½ cups rice flour
- 1 cup cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon baking powder
- ½ teaspoon turmeric
For serving:
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 3 Thai Birdseye chilies, chopped
- 1 tablespoon chopped cilantro, for garnish
- 1 green onion, sliced, for garnish
- Lime wedges, for serving
Instructions:
- Fill a large pot with enough oil to reach 2″ (5cm) up the side of the pan. Heat oil to 350°F (180ºC). In a large bowl, whisk together the rice flour, cornstarch, garlic powder, onion powder, baking powder and turmeric.
- Slowly add 1½ cups (354g) cold water, whisking until a thin batter forms (about the consistency of pancake batter). If needed, add more water, 1 tablespoon (14g) at a time, until the desired consistency is reached.
- Working in batches, dip the cauliflower in the batter, letting the excess batter drip off.
- Add the cauliflower to the hot oil and deep-fry until it is golden brown, about 4 minutes. Remove to a wire rack set over a paper towel-lined baking sheet, working until all the cauliflower have been fried.
- In a small bowl stir together the lime juice, fish sauce, and diced chilies.
- Serve on a platter with the chili fish dipping sauce topped with the herbs. Just before serving squeeze the remaining lime wedges over the top.
Notes:
Nutrition:
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These are insanely crispy and delicious. Sometimes I eat this as a meal on its own. Heats up well in the air fryer as well